Slow Cooked Lamb with Minty Salsa Verde
Slow Cook
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Slow Cook 〰️
Serves 6
Ingredients
For the Lamb:
1.8 kg (3.5 lb) lamb shoulder, bone-in
2 tbsp olive oil
2 tsp salt
2 tablespoons of brown sugar
1 tsp black pepper
2 onion, quartered
2 head of garlic, cut in half horizontally
4 sprigs rosemary
4 sprigs oregano
2 cup vegetable stock
For the Mint Sauce:
1 bunch fresh mint leaves, finely chopped
3 tbsp sugar
6 tbsp boiling water
4 tbsp white wine vinegar
Pinch of salt
Additional Ingredients:
2 cups of Cherry tomatoes for roasting
2 pieces of Pita bread
Olive oil for tossing pita and roasting tomatoes
Fresh herbs for garnish
Method
Prepare the Lamb: Preheat your oven to 160°C (320°F) with fan. Rub the lamb shoulder with olive oil, sugar, salt, and pepper. Place the quartered onions, halved garlic heads, oregano, and rosemary sprigs in a roasting pan. Sit the lamb on top and pour stock around it. Cover the pan tightly with a lid or foil and slow roast for 3 hours.
Make the Mint Sauce: Dissolve the sugar in boiling water in a small bowl. Add the finely chopped mint leaves and white wine vinegar. Season with a pinch of salt and stir well. Let the sauce infuse while the lamb finishes cooking.
The Crispy Finish: Remove the cover, ensuring there's still liquid in the pan (add 3/4 cup of water if needed). Increase oven temperature to 220°C (425°F) and roast uncovered for 20-30 minutes for a crisp exterior.
Rest the Lamb: Remove the Lamb from the oven, cover loosely with foil, and let it rest for at least 20 minutes. Keep the oven on.
Roast Cherry Tomatoes and Crisp Up Pita: While the lamb is resting, place the cherry tomatoes on a baking tray and toss with olive oil, roast at 220°C (425°F) for 20 minutes or until browned and burst, slide the pita bread in for the last 8 minutes also drizzled in a little olive oil, this is ready when golden brown all over. Once the pita has cooled down, crunch it up into smaller bite size pieces.
Serve: Shred the rested lamb, it should fall apart when you touch it and arrange it on a platter. Serve with the roasted cherry tomatoes, crispy pita, and a generous drizzle of the fresh mint sauce. Garnish with additional fresh herbs.
Notes
This is a lovely celebratory dish, a true centrepiece dish that is great for feeding and wowing a crowd. I love making this dish during Christmas time as the red pomegranates and green salsa really turn on the Christmas cham. Don't be put off by the long cooking time; it's hands off once the meat is in the oven. Not all elements are mandatory in this recipe; if you don't feel like making the roast cherry tomatoes or pita, don't; the dish will still be delicious.